Friday, April 22, 2011

Recipe: Streusel Topped Cranberry Pear Butter Bread

I have never been a big fan of's kinda like the whole banana thing for's the texture of the fruit.  But I do love pear butter and baked goods with changes the whole texture.  This pear bread is so good!  It has a crunchy top and super moist inside that is jeweled with sweet cranberries...a perfect combination.  I used the pear butter that my mother canned last summer, but you could use a store bought version.  You could even substitute with apple butter.


Streusel Topped Cranberry Pear Butter Bread

2 cups self-rising flour
1/2 cup sugar
1 1/2 tsp cinnamon
2 eggs
1 cup butter, melted
1 cup pear butter (apple butter may be substituted)
2 tbsp milk
1 cup dried cranberries
1/2 cup chopped pecans, optional

Streusel Topping
1/2 cup brown sugar, packed
1/2 cup flour
1/2 cup butter, softened

Preheat oven to 350 degrees.  Grease and flour a 9x5x3 loaf pan.  Combine flour, sugar, cinnamon and dried cranberries; set aside.  Combine eggs, butter, pear butter and milk; beat well.  Add dry ingredients to wet ingredients until just combined and dry mixture is moistened, do not over mix.  Add pecans, if using.  Spoon batter into prepared pan.  Prepare topping by mixing flour and brown sugar until all lumps are gone.  Cut butter into flour mixture until pea size lumps form.  Spoon topping onto batter and lightly press down.  Bake for 60 to 65 minutes.  Cool bread in pan for 10 minutes, then remove and cool on a wire rack.

I have also made this as muffins as well. 

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  1. oh... YES, please! WOW. YUM!

    Related: Jealous that you have homemade canned pear butter ;-)

    Thanks for linking up!

  2. This look amazing!! I can't wait to try it! :-)

  3. Oh, this looks delicious! I've never had pear butter but I know it's something that I would love! Thanks for sharing on a Well-Seasoned Life's Sweet Indulgences Sunday.